Poha
Poha is a popular Indian breakfast made from flattened rice, typically seasoned with mustard seeds, curry leaves, and turmeric. It's a quick and flavorful dish, often enhanced with vegetables and a squeeze of fresh lime.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 2
- Difficulty
- Easy
Allergen information: may contain mustard, nuts, and peanuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1.5 cuppoha, medium thick
- 0.25 cuppeanut, raw
- 2 tbspvegetable oil
- 0.5 tspmustard seed
- 0.5 tspcumin seed
- 8 pcscurry leaf
- 0.5 pcsyellow onion, finely chopped
- 1 pcsgreen chili, slit lengthwise
- 0.25 tspturmeric powder
- 0.75 tspsalt
- 0.5 tspsugar
- 1 tbsplemon juice, freshly squeezed
garnish
- 2 tbspcilantro, chopped
Equipment
slotted spoon · large pan · colander
The method
Step by step
- 1
Rinse the poha gently under cold running water in a colander for about 1-2 minutes until it softens slightly. Be careful not to make it mushy. Drain thoroughly and set aside.
About 2 min
Cook’s note: Ensure the poha is just softened, not waterlogged, for the best texture.
- 2
Heat the vegetable oil in a large pan or kadai over medium heat.
About 1 min
- 3
Add the peanuts to the hot oil and fry until they turn golden brown and crisp, about 2-3 minutes. Remove the peanuts with a slotted spoon and set aside.
About 3 min
Cook’s note: Keep an eye on the peanuts as they can burn quickly.
- 4
In the same oil, add the mustard seeds and allow them to splutter.
About 1 min
- 5
Add the cumin seeds and curry leaves and sauté for about 30 seconds until fragrant.
- 6
Stir in the yellow onion and green chili. Cook until the onion becomes translucent, about 3-4 minutes.
About 4 min
- 7
Add the turmeric powder, salt, and sugar to the pan. Mix well and cook for another minute.
About 1 min
- 8
Gently add the rinsed poha to the pan. Mix everything carefully until the poha is evenly coated with the spices.
About 1 min
Cook’s note: Use a light hand to avoid breaking the poha grains.
- 9
Cover the pan and cook on low heat for 2-3 minutes to allow the poha to steam and absorb the flavors.
About 3 min
- 10
Remove from heat. Stir in the fried peanuts and lemon juice.
- 11
Garnish with fresh cilantro before serving hot.
Keep it good
Store leftover poha in an airtight container in the refrigerator.
Reheat gently in a microwave with a splash of water or on a stovetop over low heat until warmed through.
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